Senai kizhangu kuzhambu, elephant yam recipe

Senai kizhangu kuzhambu, Elephant yam or karunai kizhangu added in a tangy delicious gravy prepared for rice. We make it just like any other puli kuzhambu. This is very good for health. We call it senai kizhangu also.

I have already tried making senai kizhangu tawa fry, senai kizhangu chips and senai kizhangu curry. But haven’t made kuzhambu with this. So, made it today as I had a big half of this senai kizhangu. I have made pidi karunai kizhangu puli kuzhambu, but this one, I dont remember if I had made it before.

Make sure to use a little old (keep a week if too fresh, to reduce the itching effect in tongue/ hands. Senai kizhangu kuzhambu will taste balanced only when you salt, add spice accordingly. Otherwise you feel something missing.

Also check out

• Pidi karunai kizhangu Podimas
• Karunai kizhangu gravy

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Senai kizhangu kuzhambu

Senai kizhangu kuzhambu / Elephant yam or karunai kizhangu added in a tangy delicious gravy prepared for rice. We make it just like any other puli kuzhambu. This is very good for health.

Course Main Course

Cuisine Indian

Prep Time 20 minutes

Cook Time 20 minutes

Servings 4

Cup measurements

Ingredients

• 1/4 Senai kizhangu / elephant yam 1 cup sliced
• 1 tbsp Tamarind packed
• 8 Small onion
• 8 Garlic flakes
• 1 tbsp Sambar powder
• 1/2 tsp Red chilli powder optional (Kashmiri, mild)
• 1/4 tsp Pepper powder
• 1/4 tsp Turmeric
• 1/2 tsp Jaggery
• Salt – as needed
• Sesame oil – for topping

To temper

• 1 tbsp Sesame oil
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Mustard
• 1 tsp Urad dal
• 1 tsp Toor dal
• 1 tsp Cumin seeds
• 1 Curry leaves sprig

Instructions

• Soak tamarind in hot water for 1/2 hour and extract tamarind juice.
• Slice off the skin of the yam and cut into small, thin squares.
• Heat the tamarind extract with more water (total 4 & 1/2 cups) and add the chopped yam to it. Let it get cooked atleast half.
• Add sambar powder, turmeric, salt and red chilli powder (if adding) to the boiling kuzhambu.
• Mean while, heat a kadai with oil and temper with fenugreek, mustard, urad dal, toor dal, cumin seeds and curry leaves in order. Add roughly chopped onion and garlic to it and fry for 2 minutes in medium flame.
• Add it to the boiling kuzhambu. let it boil until the vegetable gets cooked properly and the volume reduces.
• Lastly add jaggery, pepper powder. Once thick, add sesame oil and switch off the stove.

Notes

• Yam takes time to cook, so slice thinly. Also  make sure it gets cooked soft in the gravy.
• If you do not have sambar powder, you can use store bought (shakthi or aachi sambar powder).
• Adding red chilli powder gives good colour, but make sure to use mild in spice, bright in colour ones
• Jaggery, pepper powder adds flavour, you can skip it too.
• Make sure to balance the taste of tamarind, spice powder and salt.

Senai kizhangu kuzhambu step by step pictures:

1. Soak tamarind in hot water for 1/2 hour and extract tamarind juice.
2. Slice off the skin of the yam and cut into small, thin squares.
3. Heat the tamarind extract with more water (total 4 & 1/2 cups) and add the chopped yam to it. Let it get cooked atleast half.
4. Add sambar powder, turmeric, salt and red chilli powder (if adding) to the boiling kuzhambu.
5. Mean while, heat a kadai with oil and temper with fenugreek, mustard, urad dal, toor dal, cumin seeds and curry leaves in order. Add roughly chopped onion and garlic to it and fry for 2 minutes in medium flame.
6. Add it to the boiling kuzhambu. let it boil until the vegetable gets cooked properly and the volume reduces.
7. Lastly add jaggery, pepper powder. Once thick, add sesame oil and switch off the stove.

Enjoy senai kizhangu kuzhambu with any mild kootu or poriyal. Thengai thogayal also goes well with this.